22BBI315 - The quality and safety in biotechnology

Course specification
Course title		The quality and safety in biotechnology
Acronym		22BBI315
Study programme		Biochemical Engineering and Biotechnology
Module
Lecturer (for classes)		prof. dr Suzana Dimitrijević-Branković
Lecturer/Associate (for practice)		prof. dr Suzana Dimitrijević-Branković
Lecturer/Associate (for OTC)
ESPB		3.0	Status
Condition		97 ESPB achieved	Облик условљености
The goal		Gaining knowledge of safety and quality in food biotechnology
The outcome		1. Identifying and defining food hazards; 2. Assessment i. linking acquired knowledge with aspects of safe food production. 3. Analyzing, identifying and correlating food hazard control techniques and hazard management systems
Contents
Contents of lectures		Biotechnological food production - types of fermented products, ingredients in fermented products, process steps, process conditions, product quality. Microbial products that affect the safety of fermented foods (organic acids, enzymes, bacteriocins) Chemical hazards and their control Microbiological hazards and their control Physical hazards and their control Genetically modified food Process Operations and Procedures for Reducing Food Safety Risks - Sanitation of Equipment and Facilities, Food Conservation Using Physical, Chemical and Microbial Agents, Process Validation and Verification Familiarity with food quality assurance and safety systems (ISO 9001, HACCP, ISO 22000)
Contents of exercises		Case Study - Implementation of HACCP system in the production of a specific fermented foods (such as the production of cheese, fermented meat products, etc.).
Literature
Martin R.Adams, M. J. Robert Nout, Fermentation and Food Safety, Aspen Publishers, Inc. Gaithersburg, Maryland, 2001 Y. H. Hui, Lisbeth Meunier-Goddik, Åse Solvejg Hansen, Jytte Josephsen, Wai-Kit Nip, Peggy S. Stanfield, Fidel Toldra, Handbook of Food and Beverage Fermentation Technology, Marcel Dekker, Inc., 2004 Vijay K. Juneja, John N. Sofos, Control of Foodborne Microorganisms, Marcel Dekker, Inc., 2002 R. E. HESTER AND R. M. HARRISON, Food Safety and Food Quality, The Royal Society of Chemistry 2001 RONALD H. SCHMIDT and GARY E. RODRICK, FOOD SAFETY HANDBOOK, John Wiley & Sons, Inc., Hoboken. New Jersey, 2003
Number of hours per week during the semester/trimester/year
Lectures	Exercises	OTC	Study and Research	Other classes
2	1
Methods of teaching		Lectures, practical classes, seminars
Knowledge score (maximum points 100)
Pre obligations		Points	Final exam	Points
Activites during lectures			Test paper	70
Practical lessons			Oral examination
Projects
Colloquia		30
Seminars